Creamy Slow Cooker Broccoli Cheddar (Printable version)

Velvety smooth broccoli cheddar soup made effortlessly in your slow cooker. Loaded with tender vegetables and sharp cheese.

# What you need:

→ Vegetables

01 - 5 cups fresh broccoli florets, approximately 2 large heads
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 stalks celery, diced
05 - 3 cloves garlic, minced

→ Liquids & Dairy

06 - 4 cups vegetable broth, low sodium preferred
07 - 2 cups half-and-half or whole milk
08 - 3 cups shredded sharp cheddar cheese
09 - 2 tablespoons unsalted butter

→ Pantry Staples

10 - 1/4 cup all-purpose flour
11 - 1 teaspoon salt
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon smoked paprika
14 - 1/4 teaspoon ground nutmeg

# How to make it:

01 - Combine broccoli florets, diced onion, carrots, celery, and minced garlic in the slow cooker. Pour vegetable broth over the vegetable mixture.
02 - Cover and cook on low heat setting for 4 hours until vegetables are completely tender and easily pierced with a fork.
03 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until mixture bubbles but does not brown. Gradually pour in half-and-half while whisking constantly. Continue whisking for 3 to 4 minutes until sauce thickens and becomes smooth.
04 - Pour the thickened milk mixture into the slow cooker and stir to combine. Use an immersion blender to puree soup until desired consistency is reached, leaving some texture if preferred.
05 - Stir in shredded sharp cheddar cheese, salt, black pepper, smoked paprika, and nutmeg. Continue stirring until cheese completely melts and soup achieves a creamy consistency.
06 - Taste soup and adjust seasoning as needed. Serve hot while garnishing with additional shredded cheddar cheese or alongside crusty bread.

# Expert tips:

01 -
  • Set it and forget it convenience that lets you go about your day while dinner cooks itself
  • Restaurant quality creaminess without standing over a stove for hours
  • The leftovers might taste even better the next day for lunch
02 -
  • Add cheese gradually while the soup is hot but not boiling, as high heat can cause dairy to separate
  • Grate your own cheese from a block, packaged shredded cheese contains preservatives that prevent smooth melting
03 -
  • If your soup seems too thick after blending, add more broth or milk until it reaches your preferred consistency
  • Let the soup rest for 10 minutes off heat before serving, this allows flavors to meld together

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